Serious Eats: Recipes

Baking with Dorie: Slippery-Slidey Cinnamon-Espresso Cup Custard

Just saying Slippery-Slidey Cinnamon-Espresso Cup Custard is enough to twist your tongue, but eating it—now that's another matter. One spoonful and your tongue will be even and your mood will be pretty smooth, too.

Cup custards are just inherently paradoxical—they're warm, soothing, and comforting while they're cool and sleek. And although they're considered a nursery sweet, they're loved by adults.

Happily, cup custards are among the easiest of the creamy desserts to make because they're based on whole eggs, which keep the custard from curdling, and baked in the cozy confines of your oven, where nothing bad, like scorching, can happen to them.

Playing around: Lemon-Clove Cup Custard. Steep the milk with 3 whole cloves and the zest of 2 lemons (make sure to remove the white cottony pith from the zest) and add 1/4 teaspoon pure lemon extract or 1/8 teaspoon pure lemon oil to the mixture at the end.

About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at DorieGreenspan.com and on the Bon App├ętit website, where she is a special correspondent.

Printed from http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-slipperyslidey-cinnamonespr.html

© Serious Eats